Correlation between chemical compositions of major varieties of pistachio kernels and their resistance against aflatoxin producing fungi.
2004
Mohammadi Moghadam, Mahdi | Allame, Abdoll Amir | Deghani Yakhdani, Hossien | Khorsandi, Hengame | Razaghi Abyane, Mahdi | Afshari Naderi, Azam
In order to investigate the correlation between sugar and lipid percentage in pistachio kernels (The major chemical composition) with A.flavus growth and aflatoxin B1 production, the total sugar content in pistachio kernels of different cultivars was extracted by phenol-sulphoric method and estimated by spectrophotometry. The lipid percentage was exteracted by soxhlet method. In ordet to calculate the A.flavus growth and aflatoxin B1 production on pistachio kernels, one isolate of aflatoxigenic A.flavus was used in this research. Pistachio kernels of tested cultivars were taken 20gr kernel lots with 3 replications (completely randomized designe). 20gr kernels in replications were surface sterilized and then inoculated with 1ml of spore suspention of A.flavus (spore suspention was adjusted to contain 2×106 spore per ml). After 8 days of incubation period, Aflatoxin content in the sampels was extracted by BF method and estimated by TLC method and densitometer. The results indicated that there was not significant difference in sugar content of different cultivars. But the total lipid content in pistachio kernels of different cultivars was different. In order to study the correlation between sugar and lipid percentage and aflatoxin B1 production, `Correlation coefficient (r) was calculated. The results indicated that there was not significant relation between lipid percentage and aflatoxin B1 production, as well as sugar percentage and aflatoxin B1 production.
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